Yankee Pot Roast

Six generous servings:

1 piece of chuck roast, 4- 5 pounds, trimmed of excess fat
Sea salt or kosher salt and freshly ground pepper
Vegetable oil, such as canola
4-5 cloves garlic, minced
1 lb carrot, julienned
2 onions, chopped
1 celery stalk, chopped
1/2 teaspoons dried thyme
2 bay leaves
3 tablespoons flour
3 ½ cups beef stock, and red wine.
2 tablespoons tomato paste
8 – 10 small onions
1 pound red potatoes or larger white potatoes in chunks
1 pound large mushrooms, quartered

Over high heat, pour sufficient oil to cover the bottom of a large Dutch Oven or other large heavy pot (we use a large French enameled iron pot), generously salt and pepper both sides of the roast and sear meat until well browned on both sides. Remove meat and pour off oil. Return pot to medium heat and add julienned carrots, celery, onion and the garlic. Cook stirring, adding a small amount of oil if necessary, until softened but not browned. Sprinkle flour over vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and herbs.

Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it does not fit tightly). Place into preheated 300 degree oven and cook for 2 hours. Check at 1 hour and turn meat if it is not covered by liquid; add additional water if liquid is too thick – it should be the consistency of thin gravy.

At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size. Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit – cooking will continue using retained heat. Check for seasoning, adding salt or pepper to taste.